too loverly to eat

Bird and Blossom Cupcakes

Last week on Friday we got home from work to find a bowl full of eggs fresh on our doorstep, from our neighbours. I decided that in return for the eggs, I would bake them some cupcakes. I’ve had these pinned on Pinterest for ages and decided that they were the perfect cakes to make – spring-like and quick to make.I used a small bird cutter to cut out the birds from pink and white icing. I made the dusty pink icing by adding pink and ivory food colouring – the pink on its own was too bright. I then rolled out some pink and white icing until it was quite thin and used the end of a Wilton no. 6 piping nozzle to cut out circles. I then placed the white circles in the holes in the pink icing and the pink circles in the holes left in the white icing. I rolled them both gently with a rolling pin and then cut out the wings using a small petal cutter. I rolled out some more pink and white icing and used a small and medium blossom cutter to cut out some flowers. I made some chocolate cupcakes and piped the chocolate buttercream using a Wilton no. 199 nozzle. I melted a small amount of dark chocolate and placed it in a piping bag (without a nozzle). I cut the smallest amount of the end and piped tiny dots in the middle of each bossom. I then cut a slightly bigger hole and piped lines across the top of each cupcake to look like a branch. Before the chocolate set, I stuck some blossom to each one and placed a bird on top.